Honey Roasted Radishes

Honey Roasted Radishes

This is a delicious and incredibly simple way to prepare and enjoy radishes – especially in the cooler months. Often when we think about radishes, we think of them in salads, so this is a different way of seeing these vibrant little vegetables. With a name like Honey Roasted Radishes – who can resist, right?

Given the simplicity of the preparation, this is a great one to get the kids involved with. It’s a brilliant way to speak about how heat can change texture and taste of certain foods, with the little ones being able to taste the radishes raw (the cold, crunchy peppery taste) and then when this dish is ready (soft, sweet and warm). It’s a good way to get picky eaters involved with food preparation as extensive studies and research show that kids are more likely to taste, enjoy and eat things that they have been involved in making and developed a sense of pride about.

It’s also a fun way to talk about fractions and to teach safe knife and kitchen skills.

Gluten free, this is a tasty option for those who are gluten intolerant or coeliac.

Ingredients for the Honey Roasted Radishes

2 large bunches of washed radishes, leaves and tops removed and kept to one side

1 tablespoon of butter (you could also use olive oil)

2 tablespoons of honey (it can help to warm the honey for a few seconds in the microwave, to get it slightly runnier in cool weather)

1 tablespoon white balsamic vinegar

Salt and pepper to taste

*more of this mixture may be needed for larger radishes

Method for the Honey Roasted Radishes

1- Preheat an oven to 220-230 degrees celsius (hot oven- so careful of any little fingers!)

2- Depending on how large the radishes are, cut them into halves or quarters. Make sure that the radish leaves are relatively dry – good idea to pat them dry with a clean dishtowel.

3- In a large bowl, mix the honey, melted butter (or oil) and vinegar along with some salt and pepper. Toss the cut up pieces of radishes until they are well coated, and place in a large roasting pan, in the centre of the oven. Make sure that they are in a single layer, to ensure that there is even cooking.

4- After 18-20 minutes, check on the radishes to make sure that they are cooked through and slightly crisp on the outside. Remove from the pan.

5- Add the dried leaves and tops to the honey mixture (you’ll need to cut these into shorter pieces) for a quick coating, before placing in the roasting pan for a minute or two until they are wilted.

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